Lemon Panna Cotta With Raspberry-Orange Sauce recipe
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Ingredients
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3 cups heavy cream
½ cup sugar
1 ½ teaspoons very finely grated lemon zest
1 (.25 ounce) envelope unflavored gelatin
4 tablespoons orange-flavored liqueur (such as Grand Marnier), divided
1 (12 ounce) package frozen raspberries
6 tablespoons sugar
1 (6 ounce) container fresh raspberries
Nutrition Info
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474.1 calories
carbohydrate: 41 g
cholesterol: 122.3 mg
fat: 33.2 g
fiber: 3.3 g
protein: 3.1 g
saturatedFat: 20.6 g
servingSize: -
sodium: 36.5 mg
sugar: 34.9 g
transFat: : -
unsaturatedFat: : -
Directions Lemon Panna Cotta With Raspberry-Orange Sauce
Directions
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Bring cream, 1/2 cup sugar and lemon zest to a simmer in a large saucepan over medium-low heat. Meanwhile, in a small bowl, soften gelatin in 2 generous Tbs. cold water. Whisk softened gelatin and 2 Tbs. orange liqueur into cream mixture.
Pour cream mixture into 8 4-ounce ramekins or custard cups that have been lightly coated with vegetable cooking spray (blot excess oil with a paper towel). Set custard cups in a shallow pan, cover with plastic wrap and refrigerate until set, at least 4 hours, preferably overnight.
Partially thaw raspberries on countertop. Place in a food processor fitted with the metal blade and add remaining 6 Tbs. sugar and 2 Tbs. orange liqueur. Transfer sauce to a medium bowl (if you want a seedless sauce, strain first through a fine-mesh sieve). Stir in fresh raspberries, and let stand about 1 hour.
When ready to serve, run a thin-bladed knife around each dessert to loosen, turn onto a dessert plate to unmold. Spoon raspberry sauce around panna cotta and serve.